This site requires JavaScript for certain features to work, but this
is not enabled on your browser. If you are unable to use JavaScript
on your browser, you can place your order by contacting our
Customer Sales and Support Centre by free phone on 0800 1 88884 or
by email at
customersupport@waitrose.co.uk

Method

Add the oil to a large flameproof casserole dish and set it over a medium heat. Add the carrots and onions, and cook for 5-6 minutes until the onions are softened. Add the rice, pour over the stock, then add the turkey. Stir in the curry paste and bring to the boil. Reduce the heat then cover and simmer gently for about 15 minutes, until the rice is tender and the liquid has been absorbed.

Stir in the coriander, then divide between serving bowls. Serve with poppadoms and mango chutney.

Your recipe note

Cook's tips

This recipe works equally well with fresh turkey. Dice a 500g pack Waitrose Fresh Turkey Breast Steaks and sauté with the red onion and carrot for 4-5 minutes. Continue to cook with the rice until the turkey is thoroughly cooked through.

Drinks recommendation

The delicate floral aroma and refreshing taste of real ale goes well with this spicy dish.

Comments

Average user rating

4 stars

Glossary

Ale

Carrot

Chicken

Chutney

Coriander

Curry paste

Dice

How to Cook Rice | Types of Rice | Waitrose

Oil

Onion

Paste

Peach

Pour

Roast

Sauté

Simmer

Spicy

Stir

Stock

Tender

Turkey

Average user rating

4
stars

Based on
20
ratings.

Thank you for rating this recipe. If you'd like to comment further on this recipe you can do so in the
Customer comment
section on the bottom of the page.